Just omit the fruit! Usually there is a good recipe on the back of the philly cream cheese label...be sure you have a spring form pan.
The Following User Says Thank You to JUL For This Useful Post:
07-31-2008, 11:31 PM #4
- Join Date
- Apr 2006
- New York/ Santa Rosa Beach
SJ, this is basically the same as the recipe I use. It's cream cheese. I think the crust of a cheese cake is important. If you can do the crust yourself, great. If not, then there are some decent ones already made in the grocery.
A little tip. I add a small pan of water in the bottom of my stove while baking to prevent cracking."With Liberty and nothing for all" ---my 3 yr. old nephew's version of the Pledge of Allegiance.
07-31-2008, 11:36 PM #5
SJ, If you need a taste tester, I am available.No good deed goes unpunished.
08-01-2008, 12:03 AM #7
- Join Date
- May 2007
- The Westernish end.
Make sure you use a graham cracker crust if you buy the premade. The frozen ones for regular pies don't turn out to well.
Everything you ever wanted to know about cheesecake:
SJ, I prefer a vanilla wafer crust to a crumbly, grainy graham cracker crust. For flavor you can get creative and top the cheesecake with fruit, crushed candy bars like butterfinger, heath bar etc. I prefer plain with sour cream topping and fresh mixed berries.
I also think the new york style cheesecake is the best. It is firm and not creamy like a pudding.
08-03-2008, 10:27 PM #9
still need recipe??
joe - do you still need a recipe? i have a great one that a friend gave me years ago. calls for 2 lbs of cream cheese. it is excellent (how could it not be with all that cheese?). it has a long list of ingredients, but i'm game to type it all up for you if you are still looking for a good recipe. let me know - i'll check this thread tomorrow to see.
Here is a plain and simple one...
2 lbs cram cheese
2 cups sugar
2 Tbl vanilla
*Cream the cheese and sugar untill fluffy
*Add eggs 1 at a time
*Add the vanilla mix until combined
2 cups of ground graham crackers
1/2 cup sugar
appx 1/2 lb butter
combine sugar and crumbs add melted butter until when crumbs are squeezed the stick together.
put in a ring mold pan and par bake for 20 min or so until mix is shimmering.
let cool and pour in cake batter
cook in a water bath at 325 for 45- 60 min (depending on oven) until cake barely jiggles
Chill for at least 2 hours or until set.
line the ring mold with aluminum foil... keeps water out and makes removing the cake a breeze.
Last edited by HIT DR; 08-03-2008 at 11:19 PM.
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